Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant mix of caramelized vegetables with Mediterranean herbs, ideal for a light side or main. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 40 minutes, pairs zucchini, bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (8 oz), sliced into 1/2-inch half-moons zucchini
• 1 medium (4 oz), sliced into 1/2-inch strips bell pepper
• 1/2 medium, sliced into 1/2-inch wedges red onion
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C).
2. Step 2: Toss 1 medium zucchini (sliced into 1/2-inch half-moons), 1 medium bell pepper (sliced into 1/2-inch strips), and 1/2 medium red onion (sliced into 1/2-inch wedges) with 1 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Spread vegetables in a single layer on a baking sheet and roast for 25-30 minutes until tender and edges are caramelized.
4. Step 4: Remove from oven and serve warm as a side or main dish.